This meal is fast and easy to whip up, and has an unexpected boost of probiotics from miso, a fermented soybean paste.

Miso Glazed Salmon with Sesame Zoodles

  • Servings: 4
  • Difficulty: easy
  • Print

For the salmon:


  • 4 6oz filets of wild-caught salmon
  • 2 TBSP white miso
  • 2 TBSP coconut aminos (or sub soy sauce)
  • 1/2 tsp sesame oil
  • 1 tsp minced fresh ginger


Preheat broiler.  Line baking sheet with parchment paper.  Mix the miso paste, coconut aminos, sesame oil, and ginger.  Spread evenly on salmon filets.  Broil a few inches from the heat source for 6-8 minutes.

For the zoodles:


  • 2 large zucchinis, spiralized
  • 1 TBSP olive oil
  • 1/2 cup shredded carrots
  • 3 TBSP coconut aminos (or sub soy sauce)
  • 1 tsp sesame oil
  • sesame seeds and green onion for garnish (optional)


Heat pan to medium heat and add 1 TBSP olive oil.  Saute spiralized zucchini for 3 minutes. Mix coconut aminos and sesame oil and add to pan along with shredded carrots and saute for another minute or two.  Top with garnish.

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